Country Hare Stew

By Lulubelle

The Big Book of Slow Cooker recipes

Ingredients

• 2 lbs Rabbit
• 1 Carrot
• 1 Onion
• 1 cup White Wine
• 1 cup Water
• 1 bouquet Garni
• 1 tsp whole Black Peppercorns
• 1/2 lb Butter
• 2 Tbsp Flour
• 1 cup Water
• 1/4 lb Salt Pork
• 10 Pearl Onions
• 1/2 lb Mushrooms
• 1 Tbsp chopped Parsley

Details

Servings 4

Preparation

Step 1

Cut the rabbit meat into pieces. Scrub, peel and chop the carrot and peel and chop the onion. Marinate the meat in the fridge with the carrot, onion, wine, 1 cup water, bouquet garni and peppercorns. After 2 days, remove the meat; strain the marinade and save the juice, discarding the vegetables and spices.

Melt the butter in a pan over medium heat and mix in the flour until blended. Add the marinated meat; stir for a few minutes, then slowly stir in the strained marinade and the remaining 1 cup of water. Transfer to the slow cooker. Cover and heat on a low setting for 4-6 hours.

Cube the salt pork and peel the onions. Heat the pork with the onions in water in a covered pot over high heat until boiling; drain and discard the liquid.

Halve the mushrooms. Saute the boiled pork, boiled onions, and mushrooms in a pan over medium heat until the pork is browned. Drain, then transfer to the slow cooker with the meat.

Cover the slow cooker and heat on low another 2 hours. Before serving, stir in the parsley.